Instructions: Drain beets, reserving 1/2 c. juice; set aside. Combine sugar, dry mustard, and salt in small saucepan; stir well. Add beet juice and vinegar; bring to a boil over medium heat. Remove from heat; stir in celery seeds. Combine beets and chopped onion. Add the vinegar mixture, tossing gently. Cover and refrigerate salad 8 hrs. or overnight.

Yield: 8-10 servings.

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